Directions

Prep

15 m

Cook

25 m

Ready In

40 m

Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.

Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

All done! Now take a photo, rate it, and share your accomplishments!

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Footnotes

Recipe Tips:

Note: Swanson(R) Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.

Reviews 2

5 Ratings

lutzflcat

8/29/2012

Recipe was made exactly as written. I used skim milk (all I had) but did add a little bit of evaporated milk which I had in the fridge to enrich the flavor. The 4 cloves of garlic differentiated it from the typical potato soup, and it was perfectly in balance with the other ingredients. It did thicken up a bit too much, so I thinned it out with more chicken stock. I will start with 3/4 cup mashed potato flakes the next time. What a nice job those mashed potato flakes did on thickening; I'll remember that for other food preparation.

Sarah Jo

1/2/2013

I tripled the amount of bacon in this recipe and used evaporated milk. After tasting the end result, I did add a few additional spices. This took no time to make which was incredibly helpful to me seeing as I work such long hours. I really don't understand the addition of instant potatoes instead of using more of the red potatoes other than a thickening agent. I don't know that I'd make this again.